Business Finance
All businesses need to raise funds from time-to-time, whether to buy equipment, property or simply to underwrite business development. Often the High Street banks are not the easiest or best place to do this.
Members Hub
Catering Salt Pledges
There are additional elements in relation to the salt pledge for the foodservice sector:
"We recognise that achieving the public health goal of consuming no more than 6g of salt per person per day will necessitate further action across the whole industry, Government, NGOs and individuals.
HACCP
Where to start
Hazard analysis and critical control points (HACCP) is an internationally recognised approach to the management of food safety which is enshrined in legislation.
Sandwich Industry Guidelines
The Stationery Office has agreed discounts for members wishing to purchase the manufacturing and foodservice guides they have published with the BSA.
Fruit and Vegetable Handling
Key points from Campden & Chorleywood Food Research Association publication: “Review of current industry practice on Fruit and Vegetable Decontamination”
Search Advice.
Food to Go Conference.
